Makes 6 servings. Difficulty
For the sauce: 3 Tablespoons dry sherry 1/3 cup gf ketchup 1/2 teaspoon gf soy sauce 3/4 teaspoon sesame oil 2 teaspoons rice vinegar 3/4 teaspoon gf hot sauce
1-1/2 teaspoons cornstarch 1-1/2 teaspoons cold water
For the shrimp: 1 Tablespoon vegetable or canola oil 2 lbs. medium shrimp, shelled and deveined 3 garlic cloves, minced 2 teaspoons fresh ginger root, peeled and minced 3/4 teaspoon orange zest
Garnish: 1/2 cup cashews, coarsely chopped 2 Tablespoons red onion, thinly sliced 3 Tablespoons cilantro
Place the sherry, gf ketchup, gf soy sauce, sesame oil and hot sauce in a small bowl; set aside.
Place the cornstarch and water in a small bowl; whisk to blend and set aside.
Place a large skillet over medium-high heat. When hot, add the oil. Add the shrimp, garlic and ginger; saute until the shrimp is pink and opaque and just cooked through, about 3-4 minutes. Add the sherry mixture and bring to a boil. Add the cornstarch mixture and cook for 1 minute, stirring frequently. Stir in the orange zest. Adjust seasonings to taste with salt and freshly ground black pepper. Transfer to serving plates and garnish with cashews, red onion and cilantro. Serve immediately.
We served this over angle hair gf pasta. We recommend Tinkyada’s gf pasta. For more information please visit www.tinkyada.com.